Combine the olive oil, egg white, chili powder, paprika, salt and lime juice in a small mixing bowl and whisk until completely combined. Toss with the potatoes, ensure to evenly coat them, and spread the potatoes out in a single layer on a well-oiled baking sheet. Bake at 400 for 45 minutes, or until golden brown with a crispy exterior.

Remove from oven and cover with cheese, black beans and green onions. Place the pan back in the oven for 5 minutes, or until cheese has thoroughly melted.

**Thank you Breanna for introducing us to this recipe... Chile Lime Potato Nachos. I just made it with yams for fun and loved it! The kids still liked the potatoes, but I'll stick with the yams.

**I thought they were yummy on their own, but after topping them with all the goods, they were dynamite! I loved them with Ranchero Sauce! Next time I might even add sweet white corn with the black beans!

**Served 7 people generous portions with some potato/yam wedges left over!

**Grayson:"That was a great dinner!" Truman:"I love the potatoes!" Me:"Oh my."

Put lemon juice in a measuring cup, then add enough milk to fill to the 1 C line. Let it sit for 5-10 minutes.

**I feel like it gets a bit thicker and happens quicker if milk is luke warm.
**I usually have buttermilk on hand, but every once in a while I'm low and don't realize it. This recipe has helped in a pinch several times....like today when making Bran Muffins.

In bowl of kitchen aid, add egg, milk, water honey and salt. With paddle attachment, mix until honey and salt are dissolved. Add oil and 4 C of flour, mixing until smooth. Add yeast and mix. Switch to dough hook and add remaining flour a little at a time. Mix well. Let rest for 20 minutes. Mold into loaves, raise to double (or top of pan - about 1 1/2 hours). Bake at 350 for 30 minutes then turn the heat down to 300 and bake 30 minutes longer. Remove from pan allow to cool a bit on rack. While cooling, spread butter on top of the loaf. (Not sure why...Mom did it, so I do.)

**This is, to me, true love! I remember getting off the bus, walking in the house and smelling this bread. Mom would give me a thick slice on a paper towel, slathered with butter and honey. Few things conjure up such fond memories of growing up at 1431 E. Oakcrest Ln.. Thank you Mom!
**My Mom's loafs were much taller and grander...I'll get there. She also ground her own wheat. Amazing.
**This is a dense, thick bread. Awesome right out of the oven or for toast!
**Her original recipe had 1 1/2 pkg dry yeast dissolved in 1/2 C water, with a pinch of sugar to proof. I just omit the proofing and use instant, but add the water amount to the other water. She added her yeast at the same place in the recipe.

Prepare all vegetables. Heat the oil in a large soup pot on medium heat. Add onions and garlic, saute for 5 minutes. Add the wquash, celery, carrots, potatoes, oregano, salt, pepper and water. Cook for10-15 minutes until potatoes are almost done. Add the kale and beans and simmer for 5 minutes. Serve immediately.

**Recipe adapted from the Moosewood Restauurant.
**So healthy and yummy, great winter meal served along side a whole grain bread.
**Delish with a little parmesan or cheddar cheese on top.